Remember, don't lift the lid. Each time you do, heat is lost, and you'll need to cook 20 to 30 more minutes.
Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker.
Cover and cook on LOW 8 hours.
Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.
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